I was a bit surprised to find that, when I arrived at the class, I was the only attendee who came alone. I felt a bit out of place at first, but quickly made friends and immersed myself in the surrounding discussions. The set-up of the studio welcomes chatting. There are a few private tables, but the majority of the class sat around the demonstration area. I got a great spot where I could see everything being prepared and could avoid bumping elbows with others (being left-handed can be challenging at dinners).
There was even a super nice group who offered to share their wine with me. Thank you random group of super nice people who talked with me and shared their things!
I think this tom yum soup was my favourite dish of the evening. It’s something I can see myself making again at home. It was delicious. The ingredients are fairly easy to find. It was on the verge of being too spicy for me. Yet it was so good that I continued to eat. I think Bryan is going to like this soup just as much as the curried squash and coconut cream soup I made the other week.
Tom Yum Goong (Hot and Sour Soup)
Recipe by Akeela Rabley from Relish Cooking Studio
- 1 pound of prawns (or shrimp), peeled and deveined, shells reserved to make the stock – approximate cost $10.00
- 1 1/2 tablespoons vegetable oil – approximate cost $0.05
- 2 stalks of lemon grass, bruised and finely sliced – approximate cost $1.00
- 3 slices of galangal ginger – approximate cost $0.50
- 1 1/2 tablespoons red onion (or shallot), finely chopped – approximate cost $0.15
- 1-3 small red chilies – approximate cost $0.50
- 1 1/2 – 3 tablespoons of nam prik pao chili jam (enough to turn the soup base red) – approximate cost $2.00
- 2 kaffir lime leaves torn (stems discarded) – approximate cost $0.50
- 8 cherry tomatoes, halved – approximate cost $1.00
- 3 1/2 ounces button mushrooms, halved – approximate cost $1.00
- 3 tablespoons fish sauce – approximate cost $0.50
- 2 tablespoons lime juice – approximate cost $0.50
- Preheat a large pot with the vegetable oil in it over medium-high heat.
- Cook the prawn/shrimp shells until they turn pink (3-5 minutes).
- Add 5 cups of water and bring to a boil. Note: If you do not have the shells, make the brother using 2 1/2 cups of chicken broth and 2 1/2 cups of water.
- Cook for 5 minutes to infuse the flavour from the shells into the broth.
- Remove the shells from the broth and discard.
- Add lemon grass, galangal ginger, onion/shallot, chilies, chili jam, and kaffir lime leaves to the stock and bring to a boil.
- Continue to boil for 5 minutes then reduce heat to a simmer.
- Add the tomatoes and mushrooms and simmer for an additional 5 minutes.
- Add the prawns/shrimp and cook until they turn pink (approximately 3-5 minutes)
- Remove from heat and stir in the fish sauce and lime juice.
- Serve hot!
Makes 4 servings (approximate cost: $4.43 per serving).